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Pavlova Recipe lovers, this is the showstopper dessert that looks like it took all day but comes together so much easier than it seems, with a crisp marshmallowy meringue shell, silky pastry cream, and a pile of fresh berries on top. I first made this last spring when Maddie begged for something pretty and pink for a family birthday, and it vanished in minutes. If you love a fruit forward sweet, you will also adore our strawberry angel food cake.
Once you see how simple the steps really are, this will become your go to dessert for every spring brunch, summer cookout, and holiday table.
Pavlova Recipe Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 1 hour 15 minutes
- ⏳ Total Time: 8 hours (includes cooling)
- 🍽️ Serving: 8 servings
- ⚡ Calories: 262kcal
- 🌶️ Flavor Profile: Sweet, light, and fruity with a crisp shell and creamy custard
- ✋ Difficulty: Intermediate, on par with our no bake raspberry cheesecake bites
Quick Answer
To make a Pavlova Recipe, whip egg whites with a pinch of salt, then slowly add powdered sugar until you reach glossy stiff peaks. Fold in cornstarch, vinegar, and vanilla, shape the meringue into a circle, and bake low and slow until crisp outside and marshmallowy inside. Let it cool completely, then top with homemade pastry cream, fresh berries, and whipped cream right before serving.
Jump to:
- Pavlova Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Pavlova Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Pavlova Recipe FAQs
- Other Recommended Berry Dessert Recipes
- Best Pavlova Recipe with Cream and Berries
Why This Recipe Works
Click to see the technique science
- Low and slow baking. Starting hot then dropping the oven temperature sets the shell fast, then dries it gently so the outside stays crisp while the center stays soft.
- Cornstarch and vinegar. This duo stabilizes the egg whites and gives that signature marshmallow center instead of a dry, crumbly meringue.
- Powdered sugar, not granulated. The finer sugar dissolves completely into the whites for a smooth, glossy meringue with no graininess.
- Cooling in the oven. Letting the shell cool slowly with the door closed prevents the dramatic cracking and collapsing that comes from a sudden temperature change.
- Homemade pastry cream. A rich vanilla custard layer holds up far better than plain cream and gives the pavlova a bakery quality finish.
- Assemble at the last minute. Adding the cream and berries right before serving keeps the shell crisp instead of soggy.
Why You’ll Love This Recipe
- It is a true showstopper that looks fancy but uses simple pantry ingredients.
- The crisp outside and soft marshmallow center are the perfect contrast to creamy custard and juicy berries.
- You can make the shell and cream ahead, then assemble in minutes, just like our no bake key lime eclair cake.
Key Ingredients
Here is what makes this pavlova shine. See the recipe card for the full list and exact amounts.
- Egg whites: The star of the meringue. Use room temperature whites for the most volume, and start with a squeaky clean, grease free bowl.
- Powdered sugar: Dissolves smoothly into the whites for a glossy, stable meringue without any grit.
- Cornstarch and white vinegar: The magic combo that gives pavlova its crisp shell and soft marshmallow center.
- Whole milk and egg yolks: The base of the silky homemade pastry cream that fills the shell.
- Fresh berries: Strawberries, blueberries, and raspberries add color, tartness, and a gorgeous finish. Use whatever is in season.
See recipe card for exact quantities.
Variations and Substitutions
This pavlova is easy to make your own. Here are a few ways to switch it up.
- Swap the berries for sliced peaches, mango, kiwi, or passion fruit for a tropical twist.
- Make individual mini pavlovas instead of one large shell for a fun party presentation.
- Add a drizzle of lemon curd or chocolate ganache over the cream before the fruit.
- Fold a little cocoa powder into the meringue for a chocolate pavlova.
- Short on time? Skip the pastry cream and use sweetened whipped cream, similar to the topping on our fresh strawberry dump cake.
How to Make Pavlova Recipe
- Preheat the oven to 350 degrees F. Add the egg whites and a pinch of salt to a clean stand mixer bowl and whip on low, then medium, until foamy.
- Add the powdered sugar one tablespoon at a time, then whip on medium high until the meringue is glossy with stiff peaks.
- Fold in the cornstarch, vinegar, and vanilla. Spread the meringue into a 9 inch circle on a parchment lined tray, building up the sides slightly.
- Place in the oven and immediately drop the heat to 300 degrees F. Bake 1 hour and 15 minutes, then turn off the oven and let it cool completely inside, about 6 hours or overnight.
- For the pastry cream, whisk the milk and part of the sugar in a saucepan and bring to a boil over medium heat.
- Temper the hot milk into the egg yolks, whole egg, cornstarch, and remaining sugar, return everything to the pot, and cook until thick. Stir in butter and vanilla, then chill.
- Place the cooled shell on a serving plate and spread the chilled pastry cream evenly over the top.
- Pile on the fresh berries and finish with whipped cream. Slice and serve right away.
Recipe Tips & Tricks
- Start with a grease free bowl. Any fat on the bowl or whisk will keep your egg whites from whipping up properly.
- Add the sugar slowly. One tablespoon at a time lets it dissolve fully for a smooth, glossy meringue.
- Do not open the oven. Let the shell cool completely with the door shut to avoid cracks and collapse.
- Make it ahead. The shell keeps in a sealed container for a day or two, and the pastry cream can chill overnight.
- Assemble right before serving. Topping it too early makes the crisp shell go soft.
- Use a serrated knife. It slices cleanly through the crisp shell without shattering it.
Serving Ideas and Suggestions
This pavlova is the dessert everyone reaches for at a spring or summer gathering. Serve it after a lighter meal so the sweetness really shines, and let guests admire it whole before you slice in.
It pairs beautifully with other fruity favorites. Set it next to our lemon blueberry poke cake and golden Oreo strawberry cheesecake bars on a dessert table, or keep it simple alongside our strawberry shortcake cookies.
For a make ahead spread, add our strawberry cheesecake bundt cake and a big bowl of fresh whipped cream so everyone can pile on extra.
Pavlova Recipe FAQs
A few small cracks are totally normal and part of the charm. Big cracks usually come from opening the oven door, cooling it too fast, or overbaking. Let the shell cool slowly in a turned off oven to keep it intact.
Yes. Bake the meringue shell up to two days ahead and store it in an airtight container at room temperature. Make the pastry cream a day ahead and keep it chilled, then assemble with cream and berries right before serving.
Once assembled, pavlova is best eaten the same day. Store leftovers loosely covered in the fridge for up to one day, though the shell will soften. An unassembled shell keeps at room temperature for a couple of days.
A sticky shell usually means there was too much humidity in the air or the meringue was underbaked. Bake on a dry day when you can, and make sure the shell feels crisp and dry to the touch before cooling.
Absolutely. A hand mixer works fine, it just takes a little longer to reach glossy stiff peaks. Be patient and keep whipping until the meringue holds its shape.
Strawberries, blueberries, raspberries, and blackberries are all classic. Use a colorful mix of whatever is freshest, and add them right before serving so they stay bright and juicy.
Looking for your next sweet project? Try our best lemon cake with lemon buttercream frosting for another crowd pleasing dessert.
Pair fresh berries with a bowl of our chocolate mousse.
Add this creamy cottage cheese cake to your dessert lineup.
Serving a holiday dessert spread? Add a slice of our Southern sweet potato pie.
Best Pavlova Recipe with Cream and Berries
Ingredients
For the pavlova
- 4 large egg whites
- pinch salt
- 1 & 1/4 cups powdered sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the pastry cream
- 2 cups whole milk
- 1/4 + 1/3 cup granulated sugar divided
- 2 large egg yolks
- 1 large whole egg
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Additional Toppings
- 3 ounces fresh blueberries
- 3 ounces fresh raspberries
- 1 & 1/2 cups fresh strawberries diced
- whipped cream optional
Instructions
For the pavlova
- Preheat the oven to 350°F. Using a pencil, trace a 9-inch circle on a sheet of parchment paper, and turn the paper upside down so the pencil marking is still visible but on the underside of the paper—place on a large baking sheet, and set aside.
- Add the egg whites and salt into the bowl of a stand mixer with the whisk attachment (or with a hand mixer in a large bowl). Starting at low speed, gradually increase the speed until glossy soft peaks form.4 large egg whites, pinch salt
- Add the powdered sugar one tablespoon at a time, scraping the sides as needed.1 & 1/4 cups powdered sugar
- Once all of the powdered sugar is added, whip the egg whites on medium-high speed until glossy stiff peaks form.
- Add the cornstarch, vinegar, and vanilla, and fold in until combined.2 teaspoons cornstarch, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Turn out the meringue mixture onto the parchment-lined sheet tray. Staying within the lines of the pencil markings, flatten out the meringue and smooth the sides, and add a slight indention in the center with the back of a spoon so that the toppings will stay for the presentation later on.
- Place into the oven on the middle rack, and immediately reduce the heat to 300°F. Bake for 1 hour and 15 minutes.
- Without opening the oven door, turn off the oven and let the meringue shell cool completely. This can take 6+ hours. I suggest making this the day before.
For the pastry cream
- Add the milk and 1/4 cup of sugar to a medium sauce pot, and whisk to combine.2 cups whole milk, 1/4 + 1/3 cup granulated sugar
- Bring to a boil over medium heat, stirring often. While heating, in a large bowl, add the egg yolks, whole egg, cornstarch, and remaining 1/3 cup granulated sugar. Whisk until smooth.2 large egg yolks, 1 large whole egg, 1/4 cup cornstarch
- Once the milk comes to a boil, very slowly drizzle the hot milk into the egg mixture while whisking constantly.
- Add all of the milk to the egg mixture, then transfer everything back into the sauce pot. Over medium heat, bring it back up to a boil, stirring constantly.
- Once the mixture reaches a boil, remove from the heat and stir in the butter until melted. Then, stir in the vanilla.2 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Pour into a medium bowl and immediately cover with plastic wrap so the plastic touches the top of the pastry cream, so a skin does not form on top. Place in the fridge until cold.
Pavlova assembly
- Place cooled pavlova on a cake stand or whatever you are using to serve. Top the pavlova shell with the pastry cream and berries or fresh fruit of your choice along with fresh mint if desired. You can top with whipped cream, or serve it on the side, this is optional.3 ounces fresh blueberries, 3 ounces fresh raspberries, 1 & 1/2 cups fresh strawberries, whipped cream
Video
Notes
- The base of this recipe can be made ahead of time, as well as the pastry cream, see my tips above.
- Known for cracking, this can be a finicky dessert, the tips above will tell you how to prevent cracking in this recipe.
- You can top this with anything you’d like. Berries are one of our favorites and you can top it with any kind.
- I do not recommend refrigerating this recipe, if you are not going to eat all in one day I say top slice the pavlova into portions and then top with the pastry cream and berries on each slice and serve.
- You can make your own whipped heavy cream or top it with store-bought whipped cream.
Nutrition
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I suggest making it ahead, it will still be great the next day.
Does the Pavlova lose it’s marshmallow center if it is made a day ahead of serving?